I like to keep at least one sweet in the house at all times and after my red velvet cupcakes disappeared within a matter of hours, I needed to make something else. Brownies are a favorite around here so it was an easy decision.
We loved this recipe! The three kinds of chocolate made them very rich, so rich that I only needed a sliver to be happy. They are also chewier than most brownies which is exactly how I like them. This is definitely a keeper!
Triple Chocolate Brownies
adapted from Annie’s Eats
5 ounce semisweet or bittersweet chocolate, chopped
2 ounce unsweetened chocolate, chopped
8 tablespoon unsalted butter, cut into quarters
3 tablespoon cocoa powder
3 large eggs
11/4 cups sugar
2 teaspoon vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour
1 cup walnuts
Place an oven rack in lower-middle position and preheat the oven to 350° F. Line an 8-inch square baking dish with foil and spray lightly with nonstick cooking spray; set aside.
In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and butter, stirring occasionally until smooth. Whisk in the cocoa powder until smooth. Set aside to cool.
In a medium bowl, combine the eggs, sugar, vanilla and salt; whisk until combined, about 15 seconds. Whisk in the warm chocolate mixture until incorporated. Then stir in the flour with a wooden spoon until just combined. Fold in walnuts. Pour the mixture into the prepared pan and spread with a spatula to make an even layer. Bake until slightly puffed and a toothpick inserted in the center comes out with a small amount of sticky crumbs clinging to it, 35-40 minutes. Transfer the pan to a wire rack and let cool to room temperature, about 2 hours.
Remove the brownies from the pan using the foil and transfer to a cutting board. Cut into squares as desired. Store in an air-tight container.